This is a variation of our salmon with yogurt sauce base recipe. This salmon recipe is a quick and easy meal that is full of both flavor and nutrition. Dill and yogurt salmon is simple enough for a weeknight, but elegant enough for guests!
Must-Know Culinary Skills
For recipe success, learn how to:
Culinary Tips for the Best Salmon with Yogurt Sauce
When cooking any type of fish in the oven, a good rule of thumb is to heat your oven to 400° F and roast 10 minutes for every inch of thickness, as described in our Roasted Fish Base Recipe.
Skin on or off? For this recipe, it doesn’t matter. When you roast/bake fish in the oven with the skin side down, the skin doesn’t get crispy, so it’s not very appealing to eat. However, it does separate easily from the fish once cooked.
Remove small pin bones using fish bone tweezers before cooking; these are no fun to bite into!
A good fishmonger at your local grocery store can help you with the pin bones and skin. Don’t be shy to ask for help!
- Salmon: substitute arctic char or steelhead trout.
- Greek Yogurt: use any fat percentage that fits within your diet. You can substitute regular plain yogurt if not too thin, but note that it might be a little runny.
- Fresh Dill: substitute 1 teaspoon dried dill or 2 Tablespoons chopped fresh parsley.
- Dijon Mustard: substitute spicy brown mustard or stone ground mustard.
- Onion or Shallot: use red, white, or yellow onion, or substitute finely chopped green onion or chives. You can also substitute 1/4 teaspoon onion powder, but note that the flavor will not be as fresh!
Change up this recipe by baking the salmon first then adding the yogurt dill sauce. This creates a slightly different taste and texture but is still equally delicious!
Need some salmon recipe inspiration?
Use our base recipe as a guide to make this recipe to your taste or try out these other variations!
Use these kitchen tools for recipe success:
Health Benefits of Salmon with Dill Sauce
The American Heart Association recommends eating two, 3.5-ounce servings of fish per week, and the Dietary Guidelines for Americans recommend 8 total ounces per week for the general population. This recipe features fish, Greek yogurt, and fresh herbs.
Fish is a quality source of protein that is rich in vitamins and minerals. Fatty fish, like salmon, is high in EPA and DHA omega-3 fatty acids, which are good for heart and brain health.
Confused about which salmon to purchase? Wild-caught is known for having a higher omega-3 content, but surprisingly, that’s not always the case! We recommend consulting the Monterrey Bay Aquarium Seafood Watch app to help guide your seafood purchasing decisions.
Greek yogurt is a great source of B vitamins, calcium, protein, and probiotics. Select a fat content that works with your overall diet. If you tend to consume a lot of foods high in saturated fat, a low-fat or fat-free variety is your best choice. If you limit saturated fat in your diet, full-fat varieties are okay.
Green herbs, like dill, not only add a pop of freshness and great flavor to a dish, but they add nutrition too! Herbs are rich in essential vitamins, minerals, and phytonutrients that promote health and help fight diseases.
Build a balanced meal by serving this salmon with a whole grain and some roasted vegetables or a side salad.
This baked salmon with greek yogurt and dill would also pair well with a grain salad, such as our warm farro salad with spring veggies.
Storage Tips for Leftover Dill and Yogurt Salmon
Cool leftover salmon completely, then store in an airtight container in the refrigerator for up to 7 days.
Serve leftover salmon on top of a green salad or reheat in the microwave.
Want more salmon recipes?
Make these tried and true recipes!
Dill and Yogurt Salmon
- ~1 pound salmon filets, with skin
- Dash salt & pepper
- ½ cup plain Greek yogurt
- 2 Tablespoons chopped fresh dill (~1 teaspoon dried)
- 1 Tablespoon Dijon mustard
- ½ Tablespoon finely chopped onion or shallot
- Salt & pepper to taste
- Preheat oven to 400° F. Prepare a baking sheet with parchment paper or by spraying with nonstick spray or lightly brushing with oil.
- Place salmon skin side down on the baking sheet. Sprinkle with salt and pepper.
- In a small bowl, whisk together yogurt, dill, Dijon mustard, and onion (or shallot). Add salt and pepper to taste.
- Spread sauce over salmon (you might have extra depending on amount of salmon). Bake ~10 minutes per inch of thickness or until salmon flakes easily when tested with a fork. Enjoy!
This Post Has 2 Comments
The dill and the yogurt are a nice compliment to the salmon. I love salmon any kind of way, but my husband says it tastes too fishy! However, he loved this recipe too!!!
Yay! So glad to hear that!